40 minutes serves 4

1 in(2 1/2cm) Piece fresh ginger
1 onion
2 cloves garlic
4 skinless chicken breasts
2 tablespoons vegetable oil
2 tablespoons mild chili powder
1 cup(200ml) chicken stock
Salt pepper
4 tablespoons plain yogurt
1 sprig fresh coriander

Cutting board-Sharp knife-Grater-large frying pan with lid-wooden spoon-plate-saucepan with lid

1 in(2 1/2cm) Piece fresh ginger 1 onion 2 cloves garlic 4 skinless chicken breasts 2 tablespoons vegetable oil 2 tablespoons mild chili powder 1 cup (200ml) chicken stock 4 tablespoons plain yogurt 1 sprig fresh coriander

1-Cut the peel off the piece of ginger with a sharp knife,then grate the ginger on the coarsest part of the grater.

2-Peel the onion and the garlic,then chop them both finely.Carefully cut the chicken into bite-sized pieces.

3-Heat the oil in a frying pan.When hot,cook the chicken pieces quickly on all sides until golden,then move them to a plate.

4-Fry the onion and garlic until they turn brown at the edges.Stir in the ginger and curry powder and cook for 1 minute.

5-Add the chicken,then the stock.Put the lid on the frying pan and cook over low heat for about 20 minutes.

6-Let the curry cool for a few minutes,then stir in the seasoning and yogurt. Chop the coriander and add it to the curry.